Ginza L'ecrin Tokyo

●Visit: August 30, 2026 (Sunday Lunch) ●Party Size: 2 ●Order: Encounter Course + Wine Pairing ●Overall: A creative French restaurant perfect for special occasions.I made a reservation about a month in advance and dined in a sofa seat. Even a month ahead, the private room was fully booked, so early reservations are essential if you want to use it.The wine pairing, including non-alcoholic options, was great! I ordered the less expensive wine pairing, which was decent, but for those who really want to enjoy delicious wine, I recommend going for the more expensive option.Also, be aware that water is charged!!! Watch out! Less

(Visited on April 10)On this day, I made a reservation for my birthday lunch for myself and visited with my parents in their 70s and my family.Located in the heart of Ginza, in the basement of the Mikimoto flagship building.I had known about this place for a while and recognized it as a long-established renowned restaurant, but embarrassingly, this was my first visit.Founded in 1974, it shares the same age as me, which made me feel a connection and inspired me to celebrate my birthday here.The restaurant is on the first basement floor, but first, we were guided to the waiting bar on the second basement floor.Wow, this is it! This wonderful waiting bar has an unmistakable sense of the extraordinary!It's reminiscent of grand maisons like Robuchon, Cezar, Tour d'Argent, and Apicius, and the special atmosphere really elevates the excitement!!!After a while, we were led to the magnificent dining space on the first basement floor.We had a table for six in a semi-private area that felt a bit secluded.I had pre-ordered the "Menu Comfortable Main Beef Dish (JPY 19,800)" through Tabelog.Initially, I thought we would start with champagne, and then we were presented with an array of six mouthwatering champagnes lined up before us, marking the start of the feast!To conclude, it was absolutely wonderful!Each dish was intricately prepared yet harmonized beautifully in the mouth, all incredibly delicious and served in just the right portions, allowing my elderly parents and me to enjoy it comfortably.The attentive service provided detailed explanations upon request, and the accompanying champagne and wine were spot on in flavor!The dessert felt like a second chapter, and above all, the location in the heart of Ginza, the exquisite decor, the outstanding service, and the remarkable course content for under JPY 20,000 is a miraculous value!This truly is a legendary restaurant that has maintained its reputation for over half a century, making it feel absurd to go to other hard-to-book places that charge over JPY 50,000 or even close to JPY 100,000 for a meal! Chefs like Inoue from Chez Inno, Takara from Raffinage, and Watanabe from Watanabe Restaurant, who is currently impossible to book, have all emerged from here, and the current 9th generation chef, Shuto Sugita, is only 30 years old!? He previously worked at Cezar, which explains the incredible flavors.There are many famous chefs who didn’t even become head chefs, making this place a true gateway to the French culinary scene in Japan!My parents, who usually speak quite casually, were thoroughly impressed and satisfied with the atmosphere, the food, and of course, the price, making it the best birthday lunch ever!By the way, here’s what we had:"Freshness" ~ Tokyo White Mold, Olive Oil from Shodoshima ~- An airy white mold cheese blancmange? Espuma? This was paired with tomato jelly and olive oil from Shodoshima, creating a wonderful balance of sweetness, acidity, and saltiness that melted in the mouth. It disappeared in an instant! Absolutely delicious!!!"Butter Aroma" ~ Aigamo Liver Pâté, Brioche ~- A brioche slightly larger than my middle finger topped with liver pâté and a layer of jam, finished with incredibly thin and airy shaved brown mushrooms. This was also incredibly delicious!!! By the time we reached the first two dishes, everyone was already on cloud nine!!!"Summer Memory" ~ Corn ~- A glass chilled to perfection with ice, topped with this dish, providing an outstanding refreshing sensation, and the sweetness of the corn was remarkable! It could easily pass as a dessert! The creativity of not serving this first was also impressive."Childhood" ~ Parklet Country Bread ~- Here came the bread and butter. The bread was rye with just the right amount of acidity, paired with creamy butter that had a subtle saltiness, making it irresistible to ask for seconds!"Aging" ~ Wakayama Prefecture White Sweet Sea Bream, Zucchini ~- Oh wow, white sweet sea bream!!! And it was grilled in the Matsukasa style!!! They incorporated Japanese techniques! This dish could easily compete with hard-to-book Japanese restaurants! The ingredients and preparation were exceptional, and it was served with a double sauce of basil and shrimp! Accompanying it were okawakame and winter melon cut into rounds, along with zucchini and flower zucchini, which had shrimp mousse stuffed inside!!! Beautiful!!! Intricate!!! And the taste was beyond amazing!!! This might have been the standout dish of the year! My parents were wide-eyed, asking, "What is this incredibly delicious fish!?" "Travel Mark" ~ Hakodate Onuma Black Beef, Shishito Pepper, Hatcho Miso ~- Finally, the meat! Honestly, this was the first time I had heard of this beef brand, but it turns out to be a cross between black-haired wagyu and Holstein, and this meat was exquisitely delicious! It was cut quite thick, but the knife glided through easily, and the texture was crisp and easy to bite into, with rich red meat flavor and a smooth sweetness from the fat—everything was a perfect steak! And the sauce paired with it was also incredibly delicious! Especially the red wine sauce! Accompanying it was a substantial shishito pepper that could stand on its own as a main dish, and there was delicious stuffing inside!!!So, this was the first chapter.After celebrating with a birthday plate, we moved on to the dessert-focused second chapter!Amuse-Bouche ~ Pure White, Aichi no Kaori ~- An ice made from pure white corn, with a base of Aichi no Kaori rice! This rice was cooked in milk or soba tea, and it had a few corn kernels mixed in, creating a truly unique dessert!Main ~ Black Sesame, Peach, Black Koji ~- The highlight was this dish. I honestly can’t remember exactly what it was! But it felt like a very sophisticated dessert and was delicious! It contained black koji, black sesame, cheese, and peach. You mix it while crushing the black sesame cracker on top. It was quite impressive!Remanence ~ Pineapple, Vanilla ~- Remanence means "aftertaste" in French. We enjoyed a macaroon topped with pineapple and vanilla as a petit four. It paired excellently with the coffee!We had three glasses of champagne, white, and red, all of which were delightful.Overall, it was an incredibly wonderful experience.As long as I can go to L'ecrin, I’ll be satisfied with French cuisine!Next time, I will definitely try the puff pastry!Oh, I should make a reservation for next year already!It was incredibly delicious!I’m also happy that we share the same age. I want to come back until I’m 100 years old!Thanks to everyone, it was a wonderful birthday lunch! Thank you very much!It was a great meal! Less

As a celebration for my last days in my 20s, I finally visited the long-awaited "L'ecrin" in Ginza. From the moment I stepped inside, I was enveloped in a sense of grandeur and elegance, which made me a bit nervous, but the warm hospitality of the staff quickly put me at ease.The dishes, which elevate traditional French cuisine with a modern twist, were not only visually stunning but also offered a profound depth of flavor in the sauces that left me in awe! The cooking of the main meat dish was exquisite, and the pairing with the selected wine was simply perfect.The dessert cart after the meal was like a dream, with an adorable selection that made me want to try every single one. This is undoubtedly a renowned restaurant I would recommend for a special treat or a memorable date. I will definitely be returning! Less

◯ Location 1-minute walk from Ginza Station ◯ Business Hours Monday, Tuesday, Thursday, Friday, Saturday, Sunday 11:30 AM - 3:00 PM Last Order for Food: 1:00 PM 5:00 PM - 10:00 PM Last Order for Food: 8:00 PM Wednesday Closed ◯ Review I visited "L'ecrin" this time! This restaurant offers a luxurious and elegant atmosphere, characteristic of a long-established French restaurant in Ginza, where you can enjoy your meal at a leisurely pace. While retaining the charm of classic French cuisine, each dish features creative combinations of ingredients and presentation, making every course a delightful experience. I had the "LUNCH COURSE" Menu Comfortable. The course consists of the following dishes: - Freshness (Tokyo White Mold with Olive Oil from Shodoshima) - Aroma of Butter (Kamo Liver Pâté with Brioche) - Summer Memory (Corn) - Childlike Innocence (Parklet Country Bread) - Aging (White Sweet Sea Bream from Wakayama Prefecture with Flower Zucchini) - Travel Mark (Land Pigeon with Girolle Mushrooms and Cassis) - Amuse-Bouche (Pure White Aichi no Kaori) - Main (Black Sesame, Peach, Black Koji) - Rémanence (Japanese Black Tea, Orange) The most impressive dish was the "Aroma of Butter." The Kamo liver pâté had almost no gamey taste typical of liver, and it was incredibly smooth and rich. It paired wonderfully with the fragrant brioche, making it a memorable dish right from the start of the course. The "Aging" dish featuring the Wakayama Prefecture's White Sweet Sea Bream was exceptional, with a delightful aroma from the crispy scales. The contrast between the crunchy texture of the scales and the tender flesh was pleasing, and the refined umami of the sea bream spread with each bite. The "Travel Mark" dish with Land Pigeon was also noteworthy. It had almost no gamey flavor and was not greasy, allowing me to fully enjoy the natural taste of the meat. The combination with girolle mushrooms and cassis was excellent, and I enjoyed it without feeling weighed down. Each dish had its own theme, providing enjoyment from the dish name to the actual tasting. The overall experience, including the food, ambiance, and service, felt special, allowing me to savor a unique moment that only a long-established French restaurant in Ginza can offer. I highly recommend this place for anniversaries or leisurely lunches with loved ones when you want to enjoy authentic French cuisine on a special day. Less

- Course: JPY 16,500 - Non-Alcoholic Cocktail: JPY 1,500 - Mineral Water: JPY 1,600 - Service Charge: 12% - Total: JPY 21,392 Located just a 3-minute walk from Ginza Station, this French restaurant is situated on the basement level of the Mikimoto Building. I made a reservation by phone before visiting.- Freshness - "Tokyo White Mold, Olive Oil from Shodoshima" A dish featuring a white mold cheese blancmange topped with a tomato jelly and filled with olive oil from Shodoshima.- Aroma of Butter - "Eikamo Liver Pâté with Brioche" A dish with Eikamo liver pâté spread on a baguette, topped with apricot jam and freshly shaved mushrooms.- Summer Memories - "Sweet Corn Soup" A chilled soup made with sweet corn from Akita called 'Megumi,' finished with white port jelly and a drizzle of olive oil.- Childhood - "Parklet Country Bread" A tangy rye bread.- Aging - "White Sweet Sea Bream from Wakayama, Flower Zucchini" A dish featuring grilled white sweet sea bream aged for six days, paired with a basil foam sauce and shrimp sauce. Accompanied by flower zucchini stuffed with okawakame, winter melon, and shrimp mousse.- Travel Mark - "Australian Lamb, Bayaldi" Roasted lamb finished on charcoal, served with a sauce made from lamb broth and red wine, accompanied by green pea purée. The side dish is Bayaldi, a French regional dish of baked eggplant, tomato, and zucchini with cheese.- Amuse Bouche - "Pure White, Aichinokaori" A dish featuring ice cream made from Pure White sweet corn, served on a bed of Aichinokaori rice cooked in milk and soba tea.- Main - "Black Sesame, Peach, Black Koji" A dish with black koji soup topped with black sesame cheesecake, cheese, and fresh peach, covered with a black sesame crepe and accompanied by a black sesame tuile.- Remanence - "Japanese Black Tea, Orange" A dish featuring a macaron topped with Japanese black tea cream and compote orange.L'ecrin has been in operation since 1974, and last year, Chef Sugita took over as head chef.The restaurant offers delicate dishes that blend classical French cuisine with modern elements. The meticulous cooking techniques and sauces highlight the essence of French cuisine while expressing the chef's philosophy through creative freedom.The time spent in this refined space, along with the exquisite dishes, left a deep impression on me.It was a great meal. Less

Founded in 1973, L'ecrin in Ginza boasts a history of over half a century. I made a reservation for the dinner course "Menu L’écrin" (JPY 33,000) and visited the restaurant.The meal began with an amuse-bouche featuring smooth white mold cheese, followed by brioche topped with duck liver pâté, and a dish adorned with sweet shrimp on a perfectly baked crust. The early courses were light yet offered a delightful variety of aromas and textures. The chilled corn soup highlighted the natural sweetness of the ingredients, leaving a lasting impression due to its simplicity.The oysters from Akkeshi were served with lime jelly, caviar, and croutons, creating a harmonious blend of the oysters' rich umami with salty and acidic notes, along with a textural contrast. The aged white sea bream was beautifully crisp on the skin, reminiscent of matsukasa-yaki, and paired wonderfully with a rich American-style sauce. The following scallop mousse was generously topped with black truffle, allowing for an indulgent experience of rich aromas and flavors. It paired excellently with the Murceau wine served alongside.The highlight of the evening was the specialty dish, the pigeon wrapped in pastry. It was surprisingly tender with a pleasant chewiness, and the more you bit into it, the more umami was released. The robust red wine sauce, concentrated with the flavor of the pigeon, was exceptional, and when paired with the Vosne-Romanée, it created a moment of bliss that stood out as the highlight of the evening.While there was no cheese or dessert cart, the dessert course consisted of three beautifully crafted dishes, each providing a high level of satisfaction. I opted for the wine pairing with champagne (JPY 18,500), bringing the total to just under JPY 60,000 per person, including service charges. The quality of the dishes, the excellence of the pairings, the serene atmosphere, and the attentive service made for a fulfilling experience that justified the price.My companion ordered a non-alcoholic pairing, which was meticulously designed to complement the dishes. I had a taste, and it was one of the best non-alcoholic pairings I’ve encountered, allowing those who don’t drink to fully enjoy this course.While it’s not a price range for frequent visits, it’s a place I would love to return to for special occasions and milestones.It was a great meal. Less

This was my second visit.During my first visit in winter, I was so impressed that I thought, "I want to come back in a different season," so this time I enjoyed the summer course.It certainly did not disappoint.The course started with a toast generously topped with summer truffles. The fragrant toast, combined with the gentle aroma of the summer truffles, heightened my anticipation for the upcoming dishes.The next dish, striped jack mackerel paired with sudachi and eggplant jelly, was refreshing and a wonderful appetizer that truly captured the essence of summer.The fish dish, prepared in a bouillabaisse style with saffron, was rich yet elegant in flavor. The cooking of the fish was perfect, and I enjoyed every bit of the sauce with the bread.For the main course, I had the perigord sauce. The rich aroma and deep flavor enhanced the meat's umami, and I couldn't help but smile at the scent of the black truffle presented right in front of me.Not only the food but also the presentation was top-notch. The lighting changed at the moment they showed us the ingredients before cooking, showcasing their thoughtful efforts to engage all five senses.Above all, the sommelier's knowledge was truly remarkable. The explanations of the wines were delightful, and just looking at the list made my heart race. I felt confident leaving the choice of drinks to them, which further elevated my overall satisfaction with the meal.I believe this restaurant is a renowned establishment where the food, service, ambiance, and presentation all come together at a high level!It makes me feel not just like I want to come back, but like I want to return home to this special restaurant for me. ^^ Just being here brings me happiness.It was a great meal! Less

The elegant space with calm lighting creates a special atmosphere from the moment you enter. Every dish is beautifully presented, and most importantly, everything from start to finish is delicious. You can truly appreciate the flavors of the ingredients, while the sauces, aromas, and textures are all meticulously crafted, making each plate a delight to enjoy.The selection of wines is also quite extensive. Choosing a wine to pair with the meal is a fun experience, making it highly recommended for wine lovers.While it has the glamorous charm typical of Ginza, you can enjoy your meal in a relaxed manner, making it perfect for anniversaries or special occasions for lunch or dinner.I was completely satisfied with the food, desserts, wine, and the ambiance. It was a wonderful restaurant that I would love to visit again.*According to the current official information, the lunch includes 5-6 dishes plus 2-3 desserts, and the higher-tier course features 3-4 desserts plus a gift, allowing for a thoroughly enjoyable dessert experience. Less

From the moment you enter, excitement fills the air. The initial waiting area leads you to a bar located on the second basement floor. I wonder if this bar is available during dinner time? It certainly makes me look forward to my next visit for dinner.The main dining area seems to be on the first basement floor, and you can move between levels using the elevator. As soon as you step inside, a wonderful space unfolds before you. The ceiling and the beautifully arranged flowers create a very pleasant atmosphere. The presentation is impressive, and the food is absolutely delicious, complemented by the outstanding service and attentiveness of the staff. I opted for the pairing, but I wish I could have enjoyed it a bit more—laughs. However, perhaps this amount is just right. I would love to bring my special friends here. I visited with my husband and a close friend, and we had a truly elegant time, leaving us completely satisfied. Less

I was excited to experience the blend of tradition and modern cuisine crafted by a talented young chef at L'ecrin, a restaurant with over 50 years of history.Upon arrival, I confirmed my reservation at the reception and was guided to the waiting room on the lower level.After a bit of light conversation, a staff member in formal attire escorted us to the elevator leading to the dining area, where the maître d' attended to our seating.I promptly ordered the wine pairing.As I savored the Champagne from Drappier, I eagerly awaited the amuse-bouche. This Champagne, made from 100% Pinot Noir with zero dosage, offered a rich fruitiness and mineral character that was absolutely delightful.Soon after, the amuse-bouche was served.From there, a series of exquisite dishes and delicious wines followed, allowing us to enjoy a wonderfully comfortable atmosphere.The fish dishes were particularly impressive and delicious.Since its opening in 1974 in Ginza, L'ecrin has continued to shine despite various changes over the decades. The young chef is evolving the restaurant while preserving its traditions and elegance.I reflected on this story as I enjoyed my meal.It was a great meal! Less

【Awards】 Michelin One Star 2025 Tokyo *Selected for 2026 Gault & Millau 2026 Three Toques Tabelog 2026 Bronze Award Tabelog 2025 French Tokyo Top 100 【Tabelog Rating (as of posting date)】 4.12 【Location】 Approximately 1 minute walk from Ginza Station A9 Exit 【Reservations/Reservation Method/Reservation Timing】 Accepted/Tabelog/2 weeks in advance 【Wait Time】 None 【Number of Visitors】 4 people 【Seating】 Table 【Restaurant Overview, Chef's Background, etc.】 Founded in 1974, this is a prestigious grand maison representing Japan with over 50 years of history. Notable past chefs include Akira Inoue of "Chez Inno," Yasuyuki Takara of "Raffinage," and Koji Watanabe of "Watanabe Restaurant," all of whom have significantly influenced the gourmet scene even after their tenure. Currently, the 9th head chef is Shuto Sugita. Born in Kanagawa Prefecture, he is 30 years old, born in March 1995. After graduating from culinary school, he began his career at "Igrek Marunouchi *Closed." He joined "Tateru Yoshino Ginza" in 2017. In 2020, he became the sous chef at "Maison Tateru Yoshino Osaka." After joining "SÉZANNE" at the Four Seasons Hotel Marunouchi Tokyo in 2022, he experienced various sections. He became the head chef of this restaurant in October 2025. Simultaneously, Rie Takeuchi joined as the executive advisor for the pastry department. After graduating from a confectionery vocational school in Nagoya, she joined the renowned "Atelier Sweets" in Kichijoji. Later, she became the chef patissier at the Michelin Two-Star "Asahina Gastronomy" in Kayabacho. Seeking her own expression, she aims to link "sweets and health" and established the sweets brand "Realiser," utilizing ingredients that do not include white sugar or gluten. Lunch starts from JPY 16,000, and dinner starts from JPY 28,000, with an additional service charge of 12%. Reservations can also be made through Tabelog. 【Atmosphere】 Stylish, substantial, somewhat quiet, and slightly dim 【Cost per Person】 JPY 37,000 【Order】 Menu L’écrin (JPY 28,000, tax included) + Service Charge 12% 【Details】 ◆ Blancmange with Tokyo White Mold Cheese Shodoshima Olive ◆ Brioche with Duck Liver Pâté ◆ Tart with Sweet Shrimp and Meyer Lemon ◆ Gold Rush Soup from Ibaraki ◆ Oysters from Akkeshi / Finger Lime ◆ Kinmedai from Boso Peninsula / Shrimp Sauce ◆ Scallops from Hokkaido / Truffle ◆ Duck / Hatcho Miso / Girolle Mushrooms / Asparagus ◆ Winter Aged Baron Potato / Nishio Matcha ◆ Asparagus / Mango ◆ Japanese Black Tea / Orange ◆ Chocolate Butter Caramel ◆ "Hiyori" Chocolate Show ◇ Fossil Branco 2022 Glass (JPY 1,600) ◇ Hatsuyuki Kerner 2025 Glass (JPY 2,000) 【Impressions】 When dining with fellow food enthusiasts, there are a few restaurants that are taken for granted as places everyone has already visited. One of them is "Ginza L'ecrin." I have known about its existence for a long time, but I never had the opportunity to visit formally... After pondering for several years, a friend invited me saying, "The chef has changed, let’s go!" As expected from a long-established grand maison located in a prime area of Ginza, the waiting room exudes luxury. I wonder who uses the bar in the back and at what time. Soon, we were guided to the dining area. Perhaps because it was dinner, the lighting was slightly dimmed, creating a serene atmosphere. Since I had work the next day, I refrained from pairing and opted for two glasses of white wine. While it’s nice to be asked, "What would you like for your first drink?" I would have preferred if they had handed me the menu first. At a grand maison, simply saying "Let’s start with some bubbles" can easily rack up several thousand yen, so as a salaryman, I want to choose carefully with my own eyes. Although I spoke without knowing much about the restaurant's history, the dishes crafted by Chef Sugita, who has taken on a significant role at a young age, reflect the essence of his training at "SÉZANNE"—a free and vibrant blue breath. He skillfully selects seasonal ingredients from across the country, presenting them in a light manner while ensuring the flavors are intricate and multi-layered. From the very first dish, the blancmange, it was clear that he is incredibly talented. Since the chef is from Fukuoka, it might be coincidental, but as someone with roots in Aichi Prefecture, I was delighted to see the inclusion of the brand duck "Megikamo" from Toyohashi in several dishes, including the main course. Moreover, the main dish also utilized Hatcho miso. The dessert, likely influenced by Takeuchi, who joined around the same time, featured a warm dish with asparagus and mango that was outstanding. While this combination may exist in the world, the confidence and attitude of presenting it as part of the course at "L'ecrin" is palpable. All the other desserts were equally delicious. Overall, the level of cuisine is undoubtedly high, and the new "L'ecrin" will surely continue to weave and color its history. However, the service staff left a somewhat lackluster impression. Compared to typical restaurants, the level is certainly high, but there were hardly any moments where I thought, "Wow, this person is amazing and stylish." If the focus is solely on the cuisine and creating an environment where one can concentrate on the dish in front of them, then it’s not my place as an amateur to interject. Nevertheless, I was finally able to visit this restaurant, which is almost a must-visit for any adult, and I left feeling satisfied. Less

On Sunday evening, I made a reservation and visited the restaurant. The interior gradually filled up. First, I waited in the bar on the lower level before being guided to my table. The flowers in the restaurant were lovely! Each table had a smartphone where I could view detailed descriptions of the dishes while enjoying my meal. The dishes were served at a perfect pace, and everything was delicious. I was particularly amazed by the fish dish cooked with Kishu Binchotan charcoal—it was incredibly tasty! The dessert featured a collaboration with vegetables like asparagus and potatoes, adding a refreshing touch. At the end, I received a little gift, which made the experience even more enjoyable. It was such a wonderful experience that I’ll keep this brief! Thank you for the great meal!!! Target: Course Time: Sunday, 5 PM Crowd: Reservation only, fully booked Service: Just the right pace Hospitality: Attentive Price: Reasonable Note: Dress code required Payment: Card accepted Would I return? Absolutely! Less

It's been a few years since my last visit.I made a reservation to celebrate a special occasion.Each course features unique dishes that are thoughtfully crafted. I didn’t ask how often the menu changes, but the level of care put into the food is clearly above the everyday dining experience, making it a truly special restaurant.The restaurant is located underground, with the second basement level serving as a bar and waiting area, while the dining area is on the first basement level.As it’s stated that guests must be high school age or older, neither the customers nor the staff are overly formal, yet the atmosphere is distinctly different from that of a casual eatery.The first dish was duck liver pâté, rich in flavor.The second dish featured Tokyo white mold cheese, which had no strong milk flavor and concentrated only on the delicious aspects of the cheese, accompanied by olive oil from Shodoshima and tomato espuma.When I asked why the espuma was transparent despite being made from tomatoes, I learned that they only used the parts of the tomato that lack redness, such as the flesh and juice. It seems there’s chemistry behind the cooking.As I enjoyed the meal, I observed the other guests and reflected on the past, making for a meaningful time.The matcha I had at the end was exceptionally delicious.It was a great meal. Less

A special place to celebrate a loved one's birthday. This time, we visited L'ecrin, a renowned French restaurant in Ginza, for my partner's birthday.Restaurant Name: L'ecrin Time: 18:00 Location: 4-5-5 Ginza, Chuo-ku, Tokyo, B1F Mikimoto Building Number of Guests: 2 Reservation: Required Despite being in the heart of Ginza, descending into the restaurant transports you to an extraordinary space. We were guided to a private room, allowing us to celebrate the birthday in a cozy atmosphere without worrying about our surroundings.We ordered: - 【DINNER COURSE】Menu L’écrin JPY 28,000 - About 4 glasses of wine (approximately JPY 1,500 to 3,000 each) This was my first experience enjoying a full-course authentic French meal.What stood out was not just the luxury of the ingredients, but the care and story behind each dish. The presentation was beautiful, and with each course served, I found myself excitedly wondering, "What’s next?"I was particularly pleased that many dishes featured seafood from Hokkaido. Since my partner is from Hokkaido, these delightful coincidences made the birthday meal even more memorable.We enjoyed about four glasses of wine paired with our dishes, enhancing the experience and allowing us to savor a different kind of dining time than usual.The calm atmosphere of the private room and the attentive service contributed to the impression that this restaurant offers not just food, but a delightful dining experience itself. It’s a place you’d want to choose for special occasions like a loved one’s birthday or anniversary.Pros: - Enjoy a special time in a private room - Appreciate the story and beautiful presentation of each dish - A refined atmosphere suitable for anniversaries and birthdays Cons: - Given the JPY 28,000 course, I expected a more straightforward experience with luxury ingredients. However, since this was my first authentic French meal, I realized that it’s about enjoying the cooking techniques, composition, service, and ambiance as well. I look forward to visiting various restaurants for comparison in the future.Notes: - Private rooms available - Credit card payments accepted Less

I visited for the first time since the new chef took over. Overall, I felt that the dishes were even more delicious than my last visit. (The service remains outstanding as always.)What impressed me was the ability to check detailed information about the seasonal ingredients used in the menu via a terminal at the table. I thought it was a nice touch that made the waiting time for the dishes enjoyable.Every dish was delicious, but I was particularly struck by the depth of flavor in the sauce for the fish dish. The dessert was elegantly crafted with a subtle sweetness, making it pleasant to enjoy until the end. Personally, I might have preferred it to be a bit sweeter.The wine selection is also extensive, making it a great choice for those who want to enjoy pairings. I look forward to visiting again. Less

L'ecrinWhen it comes to French cuisine in Japan, this is the place to be in Ginza! A restaurant that continues to uphold tradition. I've loved it for years, and it was great to return after such a long time. The dishes showcased a blend of modern presentation and innovative French techniques, reflecting the chef's dedication and creativity. The main courses, especially the poisson and viand, were particularly delicious!I hadn't had French food in a while, so it was wonderful to enjoy it again. It was a great meal! ♪⭐︎ Less

Located in the heart of Ginza, this restaurant is renowned as a long-established French dining spot. However, in October of last year, they made bold changes to both the chef and the patissier. This feels like a challenge for a traditional French establishment. They have even discontinued their famous dessert cart, and it seems they are now focusing more on appealing to younger patrons and foreigners, rather than just their long-time older clientele. If they wish to continue evolving, it appears they are embracing change. The ingredients used are more Japanese than ever, incorporating items like sweet shrimp, soft-shelled turtle, and kombu kelp, which are not typically found in French cuisine. They also use matcha, a favorite among foreigners. Overall, the chef's emphasis on a distinct saltiness is evident, extending even to the desserts. This is a restaurant that promises exciting developments in the future. Less

We made a reservation through Tabelog for a family celebration. The entrance on the first floor is small, but we went down to the second basement (if I remember correctly?) to wait in the waiting area.Then we moved to the first basement (if I remember correctly? Haha) to our table. On the table, there was a divine menu and what looked like a smartphone-sized tablet, which actually contained detailed menu information! So modern!Of course, the staff also provided explanations!As avid drinkers, we opted for the pairing course. However, each drink in the pairing was served in such stylish portions that I thought maybe three bottles would have been better for the three of us... not that I’m complaining, of course… oh dear...Every dish was visually delightful and delicious to eat! The presentation and colors were so beautiful that it felt almost wasteful to eat them! But I ended up finishing everything in no time! Haha.Most of the dishes were meant to be eaten with our hands, so it felt casual. The portions weren’t too large, but I definitely felt full by the end!The white mold cheese was surprisingly impressive and delicious; we joked that we could eat a bucket full of it (maybe a bit of an exaggeration).The staff were very elegant and refined, and while it was a bit inconvenient to take the elevator to the restroom, I believe this place is perfect for a celebratory occasion! (*^^*)In fact, there were about three other groups celebrating as well! Haha.Oh, and I just remembered while writing this that I need to try the sparklers we received as souvenirs! Haha. Less

I visited L'ecrin, one of the representative grand maisons in Ginza. Known as a long-established restaurant with a rich history, stepping inside reveals a refined space that naturally exudes tradition and elegance. The atmosphere is substantial yet never intimidating, creating a calm setting perfect for celebrating special occasions. Despite being in the heart of Ginza, it offers an environment where you can relax and focus on your meal.The course menu is centered around classic French cuisine while incorporating modern sensibilities. Each dish showcases seasonal ingredients, carefully highlighting their unique flavors. Rather than flashy presentations or eccentricities, it impresses with the quality of ingredients, technique, and sauces, embodying the essence of traditional French cooking. The balance of each plate is exceptional, reflecting the harmony of ingredients and the precision of cooking, showcasing years of honed skills.Particularly memorable was the deliciousness of the sauces. They play a crucial role in unifying the dishes without overpowering them, enhancing the natural flavors of the ingredients. Both the fish and meat dishes were of high quality, ensuring a consistent sense of satisfaction throughout the course. The cohesive world of flavors, including the desserts, allowed for a delightful dining experience until the very end.Moreover, the high quality of service is what you would expect from a long-standing grand maison. The staff's manners and attentiveness are exceptionally refined, and their explanations of the dishes and wine recommendations are spot on. The service strikes a perfect balance—formal enough to convey the elegance of a top-tier restaurant without being overly stiff, leaving a lasting impression. The tempo of the service, aligned with the progression of the meal, contributes to a comfortable dining experience.While innovative restaurants have been on the rise in recent years, L'ecrin has enduring appeal. Its commitment to preserving tradition while evolving with the times is evident in both the cuisine and service, allowing me to truly appreciate the depth of French cuisine once again. If you're looking to savor classic French fare in Ginza, this is a must-visit establishment. It was a highly satisfying experience, perfect for a special occasion. Less

This was my first visit.The restaurant is located in the basement, and I felt a bit of a closed-in atmosphere with the seating arrangement, but I was guided to a sofa seat, which allowed me to relax quite a bit.I learned that the chef has changed to the 9th generation last autumn, and it seems they are trying various new things.I had thought it was a traditional grand maison, but the dishes were not the heavy, classic French cuisine I expected; instead, each dish was served in smaller portions with a delicate presentation.Even the bread was served in thin slices, making it easy to adjust how much I ate.The explanations of the dishes were thorough, and they provided a smartphone on the table with the menu and descriptions of the ingredients, which heightened my anticipation for the next course.The cooking of the sea bream and black beef was exquisite and left a strong impression.The dessert featured innovative ingredients like Baron potatoes and asparagus, showcasing a commitment to gluten-free options.I ordered a non-alcoholic cocktail somewhat casually, but they crafted it beautifully, which was a lovely touch of service.As a grand maison in Ginza that feels approachable, I would love to visit again. Less

The service here is exceptionally attentive, from the entrance to the waiting area and to the table. The staff explains the dishes thoroughly, making it a reassuring choice for special occasions with important guests.It had been quite a while since my last visit, but I believe the menu has improved in a positive way. There are no heavy dishes laden with butter; instead, there are many refreshing options featuring jellies and lighter flavors. Each dish exceeded my expectations in taste, and the prices are justifiable.While they do ask about your wine preferences, I hadn’t seen the wine list at that point, which might make it hard to enjoy if you're worried about the cost (though perhaps those who are concerned wouldn’t come here in the first place).For a casual outing with friends to enjoy good food, it can be a bit pricey. However, as a woman in my late 40s, I consider this place perfect for special occasions like birthdays or celebrations.Every dish, including the final dessert, was delicious, and the small appetizers were almost too beautiful to eat. The portion sizes were just right for women. Less

A long-awaited visit to a prestigious French restaurant located in the heart of Ginza.First, I was guided to the lobby on the second basement level. True to its name "L'ecrin" (meaning "jewelry box"), I was overwhelmed by the space that felt like stepping into a treasure chest.Next, I moved to the dining area on the first basement level. Wrapped in champagne gold, the elegant atmosphere signaled the beginning of a blissful experience.This time, I decided to try the pairing for the first time. The course, themed "Imagination," delicately expressed the charm of the seasons and ingredients in each dish, leaving me in awe.- Eider Duck- Liver Pâté- Tokyo White Mold Cheese with Shodoshima Olive Oil- Sweet Shrimp with Meyer Lemon- Akkeshi Oysters with Finger Lime- Wakayama Prefecture White Sea Bream and Clams- Australian Lamb with Zucchini and Basil- Winter Aged Baron Potato with Nishio Matcha- Asparagus with Mango- Japanese Black TeaThe dish featuring Akkeshi oysters was particularly impressive. Not only was the flavor exquisite, but the presentation was so beautiful that it took my breath away.The harmony of the food, ambiance, service, and wine created a truly special moment.As a reward for my hard work, I will definitely return. It was an unforgettable day.It was a great meal.✨ Less

I visited for a celebration.Located in a prime area of Ginza, I could feel the restaurant's exceptional quality from the moment I was guided to the bar, setting it apart from casual French dining.The course meal was not only traditional French but also a series of delightful surprises from amuse-bouche to dessert, showcasing a stylish fusion with the next generation. In particular, the oyster appetizer, with its jelly and the fresh scent of the ocean from the raw oysters, was a truly outstanding dish that left a lasting impression. Less

It seems that the wonderful ingredients were over-manipulated. The result of employing a young 31-year-old chef led to a collection of soulless processed dishes. Additionally, as someone from Kansai, I found the overall flavor to be a bit too salty for my taste. While all the ingredients were supposedly special, they were over-processed, making it a shame that I couldn't truly enjoy them. I had also requested smaller portions due to my age, but there was no consideration for that. However, I did want to enjoy the leftover sauce with some bread, but that bread was apparently special and not available for a refill. I had hoped to experience this long-established grand maison as a memorable treat, but it was quite disappointing. Less

I visited again after a long time. Everything was delicious, but I think the sea bream was the best. The soft-shelled turtle was also great. No, the duckling too... If I start writing, I’ll end up mentioning everything! The pairings were wonderful as well. If I had to be picky, I felt there could have been even more harmonious combinations.When I came back, I noticed an iPhone was placed for presentation purposes, but I would prefer if it wasn't there. It kept shining, which inevitably drew my attention. Less

I visited for a lunch celebration with my partner. We chose a meat-centric course and enjoyed a series of wonderful dishes from appetizers to the main course, each one a delightful new experience.What truly impressed me was the dessert, which is usually not my favorite! Three desserts were served, and their sweetness was perfectly balanced and incredibly innovative. Among all the restaurants I've visited recently, this was by far the best.Thank you for a lovely celebration.I felt that the cost performance for a French lunch in the heart of Ginza was quite good. Less

I recently visited L'ecrin, one of the representative French restaurants in Ginza. The interior is adorned with several prints by artists like Léonard and Fujita, creating a rich and elegant atmosphere.As for the food, each dish is not just authentic but also has a touch of innovation. We started with champagne, and even though there were no cocktails on the menu, the staff was more than willing to accommodate our requests for custom drinks. Truly impressive service.Every dish was surprisingly delicious, showcasing creativity and thoughtful preparation.It was a wonderful meal, and I would love to return on a special occasion. Thank you for the great experience! Less

L'ecrin, a long-established French restaurant in the heart of Ginza, has been in business for over 50 years. It has always been my dream to dine here for a special occasion or celebration.With the arrival of a new chef in October, who trained at the Four Seasons, the youthful energy is refreshing. Despite his young age, the innovative plating and creative presentations are both new and exciting. The dishes blend Japanese, Asian, and Chinese flavors, showcasing a remarkable attention to spices, vegetables, and sourcing.The staff is friendly and enjoyable, and the sommelier provided detailed insights about the wines.You can definitely expect a delicious and enjoyable experience here.I’ll strive to visit again! Less

Founded in 1974, L'ecrin in Ginza is currently led by Chef Shuto Sugita. (Instagram: @recrin_ginza) *Reservations can be made via phone, Tabelog, or Table Check.The restaurant offers a course-only menu with an additional service charge of 12%. It is a renowned establishment in Ginza where you can enjoy French cuisine that beautifully blends tradition and innovation.**Menu** *JPY 16,000 Lunch Course* - **Kamo Liver Pâté** - **Olive Oil from Shodoshima** - **Sweet Shrimp with Lemon** - **Akkeshi Oysters with Finger Lime and Parklet** - **Country Bread** - **White Sweet Sea Bream from Wakayama and Clams** - **Lamb from New Zealand with Roquefort** - **Winter-Ripened Kita Akari Potato with Nishio Matcha** - **Asparagus with Mango**~A few thoughts~ This was a wonderful lunch that truly reflected the tradition and refinement of a long-established French restaurant founded in 1974. Each dish was highly accomplished, maintaining a classic French foundation while incorporating modern lightness through unique ingredient combinations and aromatic elements, making it enjoyable until the very end.The dish featuring sweet shrimp and lemon was particularly impressive. The delicate sweetness and refreshing acidity were beautifully balanced, adding a touch of elegance to the course.The appetizer of Akkeshi oysters paired with finger lime was also refreshing, with a burst of umami that left a strong impression upon tasting.The white sweet sea bream from Wakayama and clams had a refined and deep flavor, showcasing the quality of the ingredients with great care.The main dish of New Zealand lamb with Roquefort harmonized the richness of the lamb with the distinct character of the cheese, creating a luxurious aftertaste. I believe this restaurant is perfect for enjoying a special lunch in Ginza. Less

I've been wanting to visit this restaurant for a long time! As expected from a long-established establishment, I made a reservation a few weeks ago! I arrived a bit early and waited in the lovely atmosphere until my reservation time.✨The restaurant exudes elegance, luxury, and a sense of indulgence, making you feel special just by being seated. Before I knew it, three hours had passed; the meal and the ambiance were truly wonderful!Each dish had its own story and was beautifully presented. They even paired the wine perfectly with the food!This is truly a classic restaurant in Ginza! I look forward to visiting for dinner next time!It was a great meal!!(人´_｀)♡(´∀｀) Thank you for reading until the end!♡If you're interested in visiting this restaurant, please save it using the "Save this restaurant" button below. I hope it helps you choose your next special meal! Feel free to leave a comment, and I'll reply!（＾ω＾）Also, please follow me on Instagram! @missy_fa03 Less

I visited for the first time to celebrate a birthday. Since I am pregnant, I had a special menu that differed slightly from my husband's, but every dish was absolutely delicious.The presentation was beautiful, and it was a delightful experience to enjoy the dishes along with the elegant tableware.The highlights were:- Cheese- Fish dish- Meat dish (Duck)- Dessert: Chocolate cake(Official names are omitted.)Being a birthday celebration, they also prepared a lovely plate for us, making it a truly satisfying experience. Less